Roasted Pork Belly

Crunchie and succulent pork belly – a treat one can hardly resist, served with a master class sauce by Fabian Lange – Le Saucier. I always wanted to roast a pork belly to get juicy meat and crispy skin. I viewed many recipes from renowned chefs around the world – this is my version.  

The delicious Jus de Cochon from Le Saucier by Fabian Lange can be bought online. The sauce is made with much care and quality ingredients by the chef personally in Switzerland.  

 

 

Ingredients | Serves 4
1 kg Pork belly (pre-order from the butcher)
4
 Potatoes
2 Large shallots
8
Cloves of garlic
2
Red chilli peppers
200 ml Jus de Cochon from Le Saucier or alternative pork stock
2 Tbsp
 Fennel seeds
3 each
Star anise, cinnamon sticks, cloves
 

Oil, salt

 

Preparation | Serves 4

  1. Place the pork belly in a flat dish with the skin side up. Lightly salt the topside and put the meat in the refrigerator uncovered for 24 hours – this withdraws moisture and will crisp the skin later.

  2. On the day of preparation, dab the pork belly dry on all sides with kitchen paper. With a pointed sharp knife, cut the skin about 1½ centimetre distance cross-wise into diamond shapes. Cut only the skin and the underlying layer of fat. It cuts is easier when the meat is still cold.

  3. Grind the spices very finely in a mortar and rub half of them over all the meat sides. Besides, lightly salt on both sides.
    Let the pork belly rest for about 1½ hour at room temperature.

  4. Preheat the oven to 180° C.

  5. Place the pork belly with the skin side up on the oven-grid and slide it into the oven. Place an oven tray and directly underneath to catch the fat.

  6. Roast the pork belly for 2 hours. Then increase the heat to 220° C and roast for another 20 minutes to crisp the skin.
    At this time, also put the pre-cooked potato wedges, shallots halves, cloves of garlic, chilli peppers on an additional tray, drizzle with some olive oil and shove them in the oven to roast.

  7. Briefly simmer the pak choi in salted water for 2-3 minutes until tender.

  8. Heat the jus de Cochon in a small saucepan and add the remaining ground spices and two tablespoons of water. Simmer briefly on low heat.

  9. Take the pork belly out of the oven and wrap the meat with aluminium foil below and on the sides, leaving the crispy skin uncovered and letting it rest for 10 minutes.

    Serving | Spoon the vegetables from the oven and the pak choi on the plates. Cut the pork belly into thick slices, and pour the sauce